Cooking begins with the preparation of the product. Vegetables are washed in cold water and wiped off dirt with a brush. It's no secret that the companies cover the vegetables with chemicals so that they are well preserved during transportation and would fall on store shelves. Then you should start cleaning the vegetables. Knife to cut the corrupted places. Pay attention to the potato, if there are green areas on the tuber, they need to be cut off, there harmful substances accumulate there. Then cut out the eyes, after which the vegetables are finely chopped.
Meat should be washed in cold running water, then lightly dried to allow water to glass. Then cut the film, tendons. If the meat is cooked for frying, then it must be cut from the bones, and the bones will come up to boil the broth. If necessary, meat for the second course can be discarded with a kitchen wooden hammer. Remember, the more juice remains in the meat, the more it will taste better.
Fish is a valuable product, it is not inferior to meat by its content of nutrients. Usually it is sold frozen. If you have fish fillets, it makes it easier to cook. It is necessary to wait until the fish recoils, then rinse it in running water. When the fish is frozen in a living condition, and then it will be properly thawed, then by its nutritional qualities it will not differ from fresh fish. It does not need to be kept in water for long, otherwise the nutritive juice will flow out. Before washing the fish must be gutted, separated head and cleaned from scales. When the fish is cut on the fillet, the ridge and head, the fins, will be left - with them you can cook sauce or cook a tasty broth for the soup.
A good taste will be gained by fish or meat, if the fish is soaked in the cooked fish marinade, and the meat in the meat marinade, which will make the fish and meat juicy and soft.
Cooking tips
- Mushroom broth is salted at the end of cooking, salt is added to the broth for half an hour before the end of cooking, and at the beginning of cooking fish broth is salted. Bouillon will not lose its specific flavor and taste, if not put a lot of vegetables in it. Broth will be beautiful in color, if not immediately throw vegetables, and cut them in half and fry without oil on one side. To give a golden color, throw one uncleaned bulb.
- In the croissants, cutlets and other products of minced meat it will be good to add a little toasted onions.
- In the chicken broth, neither laurel leaves, nor onions, nor celery, so that they do not drown out the natural flavor.
- Cabbage rolls should be roasted in the oven, there they are rouge from two sides, they do not need to be turned over.
- Duck and goose eggs can contain harmful microbes, for this reason they need to be eaten in cooked form. Such eggs are boiled in boiling water for 10 minutes.
- For milk, you need to have a separate dish, it easily perceives different smells.
- For the preparation of a yeast dough, all ingredients should not be cold, but be at room temperature.
- To make an omelet, you need a heavy frying pan. Other dishes in this frying pan can not be cooked, it is impossible to wash the pan, it will be enough to wipe the hot frying pan with clean paper with large salt and apply a little oil so that there is no rust.
- To store eggs should be with a clean shell. They are not stored next to products that smell strongly, so they absorb their smell.
- If you add a little soda while putting out, frying beef, then the meat will become softer.
- Fried pies are made from a more liquid dough than baked ones.